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recipes

Aubergine & Spinach Lasagne

This take on a classic lasagne features a creamy spinach sauce, mozzarella and pine nuts, then topped off with a crunchy herby crust.

Aubergine & Spinach Lasagne

Preparation Time: 30 minutes

Serves: 4

Cooking Time: 30 minutes

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Dualit's Aubergine Lasagne recipe is a great meal option for vegetarians and uses sliced aubergine for a lighter, lower-carb option. A succulent creamy mix of mozzarella and spinach topped with herby breadcrumbs to supplement the mild and tender filling with a welcoming crunch. This recipe makes a dish worthy of any occasion.

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Ingredients
  • 2 medium to large aubergines (washed and dried)
  • 150g fresh baby spinach (washed)
  • 150g-200g of grated mozzarella
  • 1 large white onion
  • 125ml whole milk (single cream can also be used)
  • 25g butter
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 tbsp toasted pine nuts
  • Pinch of nutmeg
  • 2 garlic cloves (finely chopped)
  • 2 slices of stale bread (these can be toasted first then crumbed)
  • Fresh or frozen thyme
  • 2 tbsp parmesan

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Method
  1. Preheat oven to 180º/160º fan.
  2. Add 1 tbsp of olive oil to a large frying pan.
  3. Slice the aubergines lengthways then cut into and around the edges of the skin about one inch apart, then place into the hot pan and gently fry on both sides. Remove from the pan and set aside.
  4. Add a further tbsp of olive oil to the frying pan and when heated add the chopped onion and one of the chopped garlic cloves. Gently fry until soft then add the butter.
  5. Add the spinach leaves to the pan and allow them to wilt.
  6. Pour in the milk or cream along with salt and pepper to season, stir and take off the heat.
  7. To make up the herb topping, break the bread into small pieces to fit into the Hand Blender chopping bowl.
  8. Add the remaining garlic clove, thyme and parmesan to the mix then blend until evenly chopped.
  9. Tip the breadcrumb mix into a separate hot frying pan or on a baking tray to lightly toast. This should take 2 to 3 minutes, keep stirring so the bread doesn't burn.

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Assemble the lasagna:

  1. Use a medium square baking dish approximately 10 inches x 6 inches and place 4-5 slices of the fried aubergine on the bottom.
  2. Top with a third of the creamy onion mixture.
  3. Top with a third of the grated mozzarella.
  4. Repeat steps 2 to 3, ending with the grated mozzarella.
  5. Sprinkle the toasted pine nuts over the top with a pinch of nutmeg.
  6. Cover the top of the lasagna with the herb breadcrumb mix.
  7. Place in the oven for 20-30 minutes, until the cheese has melted and the top is a crispy golden brown.
  8. Wait till this is cool before serving.

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Top tips:

  • Cutting around the edges of the aubergine allows for easier baking, as the skin can sometimes be a little tough.
  • Serve with tossed salad, avocado and homemade garlic bread
  • Blanching the aubergine slices in hot water can also soften the skin before baking, though be sure to dry before frying.
  • In place of cream, add passata to turn this dish into a tomato-based lasagna, with a few dollops of natural yoghurt.
  • Add 50g of low-fat cream cheese or yoghurt in place of full milk or cream.
  • Try different cheeses in place of mozzarella.
  • In place of pine nuts try toasted chopped pistachios.
  • Mix in a layer of blanched sliced potatoes, roasted peppers and tomatoes.

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Dualit Product Used

We used the Hand Blender to help prepare the ingredients for this recipe.